after-touch of the truffle gave the initial
combined taste of the mozzarella and
the mascarpone a beautiful accentuation,
which in turn highlighted the smoky
aroma of the Parma ham. It’s no wonder
this is a praised asset at Andreas’s.
Next would come the house’s other
signature serving, in the form of a
wonderful pasta dish. The Spaghetti
Alle Aragostine e Pomodori was a
delight that included rock lobster in
cherry tomato sauce with Italian salad.
Characteristically Al Dente in texture, It
bore a defining and distinguishing taste
from the lobster, which was accentuated
towards the end of the bite, something
that complemented the tanginess of the
tomato sauce to perfection.
We were then served the main course
– and what a course it was! It began
with the Merluzzo Dell’Alaska Su
Asparagi di Mare. An oven baked snow
fish fillet served on sautéed asparagus
with a reduction of lobster sauce.
What struck us from this dish was the
tenderness and the fresh quality of the
fish, which effortlessly dissolved in the
palate, releasing the beautiful, almost
sweet aroma that the lobster sauce
provided it with. This was wonderfully
complemented by the garden-fresh
asparagus, which gave it a natural
flavour and a distinctive contrast.
Then came a mouth-watering treat,
comprising of two Australian paddock
lamb chop pieces. Incredibly well
prepared in a tender medium rare, it
infused the palate in a delicate smoky
aroma that permeated the senses. Quality
meat is always a well appreciated and
Andreas uses nothing but the purest:
with a 100% feed of grass, with no
hormones and no chemicals. The contrast
was evident.
To bring everything to a close, Chef
Andreas provided us with a spectacular
set of desserts, which was music to
the ears of our review team’s sweet
August 15 - September 15 , 2015
15